Description
This Easy Cheddar Cauliflower Soup is a creamy, cheesy delight that’s both comforting and nutritious. Made with tender cauliflower, sharp cheddar, and a hint of Dijon mustard and cayenne for depth of flavor, this soup is perfect for a cozy meal. Ready in under 40 minutes, it’s simple to prepare and serves six generously.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter (or olive oil)
- 1 medium onion, chopped
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 2 cups milk
- 1 cup water
- 3 cups chicken broth
- 1 head cauliflower, chopped into 1-inch chunks
- 4-5 teaspoons Dijon mustard (to taste)
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 cups sharp cheddar cheese, shredded (plus more for garnish)
- Salt and pepper to taste
- Green onions or chives for garnish
Instructions
- Cook the onion: In a dutch oven or stock pot, melt the butter or heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 10 minutes, stirring occasionally to prevent sticking.
- Prepare the cauliflower: While the onions cook, chop the cauliflower into 1-inch chunks for even cooking.
- Add flour and liquids: Whisk the flour and ½ teaspoon salt into the onion mixture and stir for about 1 minute to eliminate raw flour taste. Slowly whisk in the milk, water, and chicken broth, ensuring no lumps remain for a smooth base.
- Cook cauliflower: Add the chopped cauliflower to the pot and increase heat to bring the soup to a boil. Stay attentive. Once boiling, reduce heat to a simmer and cook for about 15 minutes until the cauliflower is tender.
- Blend the soup: Use an immersion blender directly in the pot or carefully transfer soup in batches to a blender with a vented top, covering with a towel to avoid splattering. Blend until smooth and return to the pot.
- Add cheese and seasonings: On low heat, stir in the Dijon mustard, cayenne pepper, and shredded cheddar cheese. Season with salt and pepper to taste. The cheese will thicken the soup beautifully.
- Serve and garnish: Remove from heat and ladle soup into bowls. Garnish each serving with extra shredded cheddar and chopped green onions or chives for freshness and presentation.
Notes
- You can substitute vegetable broth to make this soup vegetarian, though it may change the depth of flavor.
- Adjust the amount of cayenne pepper to your taste; it’s added for flavor complexity, not heat.
- Use sharp cheddar for best flavor impact and melting properties.
- For a dairy-free alternative, swap milk and cheese with plant-based versions and use olive oil instead of butter.
- This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
